Cape Gooseberry EVOO Flognarde

  • Preparation: 10min
  • Cooking Time: 25-30min
  • Serves: 4-6


Dry Ingredients

– 65g Plain Flour
– 1/2 teaspoon Baking Powder
– Pinch of Salt
– 100g Sugar
– 300g ripe Cape Gooseberry (husked)

Wet Ingredients

– 3 large Eggs
– 1 cup full cream Milk
– 1 tablespoon Vanilla Extract
– 2 tablespoons Kirsch


Step 1

Preheat oven to 150°C (fan forced). Grease a porcelain quiche dish (23cm diameter) and place it on a baking pan lined with parchment paper.

Step 2

In a stand mixer, whisk together the milk, eggs, sugar, vanilla and EVOO until the sugar is dissolved. Add in the flour, baking powder and pinch of salt.


Step 3

Evenly distribute the cape gooseberries over the greased quiche dish. Pour the batter over the dish.

Step 4

Bake for about 25-30 minutes, until the Flognarde is beautifully puffed and golden. Serve warm with a dusting of icing sugar.